Whole Cherry Clafoutis
Inspired by techniques from NYT Cooking.
Whole dark cherries baked in a light, puffy vanilla and lemon batter in a sugared dish, finished with a snow of icing sugar.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.19 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 134 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
15.9 g per serving
31.8 % of the 50 g daily maximum · 63.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 24 cm round ovenproof dish or cast-iron pan
- mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 276 kcal |
| Protein | 6.8 g |
| Carbohydrate | 42.1 g |
| of which sugars | 30.2 g |
| of which free sugars | 15.9 g |
| Fat | 9.5 g |
| of which saturates | 5.1 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
